BMJ: Increased risk of death in people with lower nutritional quality diets.

Researchers recently used the European Food Standards Agency's Nutritional Analysis System (FSAm NPS) to examine the relationship between food nutrition and risk of death to guide consumers in choosing healthier foods.
EPIC, a population-based cohort study conducted in 23 centers in 10 European countries, included a total of 521,324 adult participants, who were assessed for their diet using a dietary questionnaire to calculate the energy, sugar, saturated fatty acids, sodium, fiber and protein per 100g of food, as well as FSAm NPS scores for fruits, vegetables, legumes and nuts.
the study was to evaluate the relationship between FSAm-NPS dietary index scores and mortality using a multivariate corrected Cox proportional risk regression model.
501,594 participants completed the study, with an average follow-up period of 17.2 years, for a total of 816,2730 participants - the year of follow-up.
the risk of all-cause death in the top 1/5 of the population with the lowest FSAm-NPS dietary index score (n-53112 non-external causes; risk ratio 1.07) ), increased risk of death from cancer (1.08), risk of death from circulatory diseases (1.04), risk of death from respiratory diseases (1.39) and diseases of the digestive system (1.22).
10 years, the absolute value of all-cause deaths per 10,000 participants was 760 for the top 1/5 of the FSAm-NPS dietary index (males, 1237; women, 563), and 661 for a minimum of 1/5 (males, 1008; women, 518).
studies from Europe have shown that people with lower nutritional quality in their diets have higher all-cause mortality rates, as well as diseases of the circulatory, respiratory and digestive systems.
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